"The view is to die for," Bader said. "We're going to create our own energy in that spot over the next few years."

The $1.5 million building has been a long time coming, and had to overcome permitting hurdles, including a Homer Advisory and Planning Commission debate over its parking plan. A U.S. Department of Agriculture Economic Development Administration grant provided major support. KSMA had to provide a matching portion of the grant. That amount is still being calculated, Bader said.

Kachemak Bay has 13 shellfish farmers who mainly grow oysters under a state permitting program. Some farmers harvest Pacific blue mussels as a by-product of their farms. Oysters grow from hatchery-grown spat on lantern nets suspended from buoys in permitted areas, such as Marie and Ron Bader's oyster farm in Peterson Bay. The major effort in oyster farming is keeping growing oysters clean of other shellfish and sealife. Mussels larger than 1.5 inches can be harvested -- if sea otters don't get them first.

"Nobody has been able successfully to outwit the otters in the winter," Bader said.

The clean, cold water of Kachemak Bay makes perfect conditions for growing oysters. Sea temperatures over 64 degrees for more than 24 hours can lead to outbreaks of a bacterium, vibrio parahaemolyticus, which can cause illness in people who eat infected oysters. Summer temperatures range between 45 and 55 degrees.

In cooperation with the Kachemak Bay Research Reserve and the Northwest Association of Networked Ocean Observing Systems, or NANOOS, water temperature and other conditions are closely monitored. Real-time information is posted on the NANOOS Web site at www.nanoos-shellfish.org. Oyster farmers also help KBRR collect plankton samples. If ocean temperatures rise, farmers can lower nets into cooler water.

By October, KSMA plans to open a processing facility.

"Our goal is to do grading, sorting and counting," Bader said.

With 13 farmers doing their own processing, grading and sizing, standards can vary slightly. The building will give farmers and processors a central location with set standards.

The KSMA building also will have a wet-storage tank, so oysters can be delivered and kept wet until delivery to restaurants and other customers. The wet-storage system, with a salt water well, will be approved by the Alaska Department of Environmental Conservation.

Oysters grow almost year round, except for a lull in the spring. A wet storage facility will give farmers a little flexibility in making deliveries during rough sea conditions in the late fall and winter.

"Having wet storage in the facility during winter is a huge benefit," Bader said.

For now, farmers deliver oysters in bright-blue coolers, with product stored in a refrigerator inside after delivery. Empty coolers can sometimes be seen outside on the building deck. Farmers usually deliver oysters on Tuesdays. Depending on size, oysters sell for from $10 to $15 a dozen.

Other future plans for KSMA include starting its own spat hatchery. Oyster farmers have purchased spat from hatcheries in Oregon, Washington and Hawaii.

"Why rely on Outside facilities?" Bader asked.

Janet Carroll, a Halibut Cove and Homer artist with years of experience in commercial fishing, has been hired as the shellfish co-op's marketing coordinator.

Getting the building done has been KSMA's focus since 2003. With its new home, now KSMA can shift its energy to building the local shellfish farming and processing industry -- and expanding its retail and wholesale base.

"They are very achievable now that we have a home to do business out of," Bader said of those goals. "It's a solid building. We're thrilled to have it."

A grand opening is planned for July 11 at a time to be announced.

Michael Armstrong can be reached at michaelarmstrong.@homernews.com.